If using fresh corn, skip this step: In a large skillet, heat the 1 Tbsp Flying Olive EVOO of choice over medium heat. Stir in the corn and cook until soft (but not mushy), 3-5 minutes, stirring/tossing occasionally. Cool corn slightly and set aside.

In a medium bowl, combine the tomatoes, black beans, cheese, cilantro and corn. Toss the salad with the vinaigrette and season with salt, pepper, and sugar to taste. Refrigerate to blend the flavors for at least 30 minutes.